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Peach Pie Recipe
|Unbaked double crust||1|
|Sliced peaches in their own juice||2 Pound|
|Granulated fructose||2 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 1806 Calories from Fat 645
% Daily Value*
Total Fat 72 g110.4%
Saturated Fat 18.3 g91.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1310.4 mg54.6%
Total Carbohydrates 269 g89.6%
Dietary Fiber 16.3 g65.2%
Sugars 144.8 g
Protein 13 g26.6%
Vitamin A 31.4% Vitamin C 548.7%
Calcium 2.6% Iron 33.7%
*Based on a 2000 Calorie diet
Transfer peaches from can to strainer, allowing any excess juice to run off.
Add fructose, cornstarch, nutmeg, salt, and almond extract to juice in saucepan.
Cook and stir over medium heat until clear and thickened.
Arrange peaches in the bottom of a 9 inch (23 cm) pastry-lined pie pan.
Pour juice mixture over peaches.
Adjust top crust, and pinch or flute edges; then cut in vents to allow steam to escape.
Bake at 400°F (200°C) for 40 to 45 minutes.